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Elaine Lemm

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"Just a dash or a splash of a Womersley vinegar or dressing elevates my food to another level. The richness and depth of flavours come from the quality, fresh natural ingredients and both the dressings and sweet, fruity vinegars are far too adventurous for simply drizzling on salads, delicious as that may be."

Elaine Lemm

Elaine Lemm is the Editor on British and Irish Food at New York Times Company - About.com and member of the Guild of Food Writers

Also, Elaine has been voted as one of the Top 50 Food Journalists in the UK. Although originally trained in Art and Design, she switched career in 1989 while living in France, to follow her passion for food and cookery. Elaine retrained at the Ritz-Escoffier Ecole de Gastronomie in Paris. Since then, she set up her own renowned International cookery school, Cuisine Eclairée.

In 1999 she opened her own restaurant, Lemm’s, in North Yorkshire which she sold in late 2000 to continue her writing and consultancy career.

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